Miso Soup with Tofu and Wakame
This light and comforting miso soup offers a delightful combination of soft tofu and savory wakame seaweed, perfectly infused with the umami richness of miso. Served hot and garnished with fresh scallions, it’s an ideal dish for breakfast or as an appetizer.
Ingredients
Broth
- 1000 mlDashi stock or vegetable broth
Vegetables & Seaweed
- 10 gDried wakame seaweed
- 2Scallions
Protein
- 300 gSoft or firm tofu
Seasoning
- 50 gMiso paste
Instructions
- 1
Soak the dried wakame seaweed in room temperature water for about 10 minutes, until it expands and softens.
- 2
In a medium saucepan, bring the dashi stock or vegetable broth to a simmer over medium heat.
- 3
Once the broth is simmering, add the miso paste. Whisk it into the broth until fully dissolved.
- 4
Cut the soaked wakame into bite-sized pieces and add it to the broth.
- 5
Cube the soft or firm tofu into 1-2 cm pieces and gently add it to the broth. Allow it to heat through for about 2-3 minutes.
- 6
Meanwhile, slice the scallions thinly. Stir in half of the scallions into the soup just before serving.
- 7
Serve the soup hot, garnished with the remaining scallions on top.
Nutrition per serving
Notes
- •For a stronger flavor, you can add a bit more miso paste according to your taste preference.
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